We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.

You should receive a text message shortly.

Email the ingredients

Please enter a valid email address

Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.

You should receive an email shortly.

Add this recipe to your binder

This recipe is in your binder

Share this recipe

Chunky veg stew with cheesy dumplings recipe

28 ratings

This hearty vegetarian one-pot meal is ideal for warming up with on a cold night. Adding Greek salad cheese to the dumplings gives them a slight salty tang, a great balance for the lightly spiced vegetable stew underneath. See method

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

To make the dumplings, blitz together the flour, Greek salad cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.

Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, celery and chilli. Cook for 10 mins until softened.

Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium-high and cook for 5 mins. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 mins, adding the butter beans 10 mins before the end.

To thicken the stew, mash some of the sweet potato, squash and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach. Divide between 4 bowls. Sprinkle with the chives and some black pepper before serving.